Nilasing na Hipon, is a Filipino dish made of shrimp marinated in gin (you can also use other liquors like brandy, whisky, beer, and even wine). It is crispy fried and served in a spicy vinegar garlic dip. This dish can be an appetizer and a main dish at the same time. Don't worry because alcohol evaporates during the cooking process. All that is left is the taste of the wine.
1/2 kilo medium size shrimp
1/2 cup gin
1 cup cornstarch
salt and pepper
Wash and drain shrimps thoroughly. Cut whiskers and horn of each shrimp, keep the shell on. Using a sharp knife or a pair of scissor slit a long cut at the back through the shell and into the shrimp meat including the head and remove the intestine of each shrimp. Place the shrimp in a container with lid pour the gin toss and replace lid, chill inthe refrigerator and let marinate for 20 to 30 minutes. Discard gin marinade and let drain in a colander, keep aside. In a large bowl mix cornstarch and a dash of salt and pepper to taste. Toss marinated shrimp into the cornstarch mixture until uniformly coated, keep aside. In a deep frying pan deep fry at high heat shrimp in batches for 1 to 2 minutes or until shells are crispy, drain excess oil in kitchen paper towels. Serve with vinegar with garlic and chili dip.
There you go! Simple but impressively delicious! Try cooking this dish and it will definitely add sensation to your buds especially when dipped in a spicy vinegar dip.